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Recipes I've Shared:
For those of us with a bit of a sweet tooth and prefer sweet over spicy chili.
Recipe I found in an old Mennonite cookbook. Only changes I made were to use 1 cup artificial sweetener instead of 2 cups sugar, and did half of the flour whole wheat. It's very yummy, but high calorie. To be eaten in moderation only.
Could add more protein powder to make it higher protein and take out the coconut and almonds to lower the fat content.
Quick, lower fat version of the picnic favorite.
Yummy alternative to real lasagna!
Virtually the same recipe as "Spaghetti Squash with Veggies and Mozzarella" just a few variations.
I halved the squash and popped it into the oven for 20 mins or so while I was exercising.
Combined all veggies into the frying pan with about 1 tbs of olive oil. (No need for the olive oil if you are using a non-stick pan).
Add basil, oregano, and fresh parsley.
Remove the squash from the skin using a fork and mix it with veggies and tomato sauce in the frying pan. Remove from heat.
Spray the baking dish with olive oil cooking spray. Layer the squash mixture with the cheese as many times as you like, (I did it twice). Bake for about 15 mins at 375F. Allow to cool a few mins before serving.
Yummy, easy and healthy!